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1. Get into teams of 3 to 4 students.

2. Select one of the following recipes to assemble and cook.

3. Check your ingredients carefully before you begin.

4. Your team has 25mins to prepare your selected sauce recipe.

5. Good Luck!

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1/4 cup white sugar

⅛ teaspoon salt

¼ teaspoon freshly grated nutmeg

1/2 cup boiling water

1 tablespoon butter

1 teaspoon grated lemon zest

1 lemon, juiced

Directions

1. In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.

2. Remove from heat; stir in butter, lemon zest and lemon juice and serve.

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1/4 cup white sugar

1/2 tablespoon cornstarch

⅛ teaspoon salt

¼ teaspoon freshly grated nutmeg

1/2 cup boiling water

1 tablespoon butter

1 teaspoon grated lemon zest

1 lemon, juiced

Directions

1. In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.

2. Remove from heat; stir in butter, lemon zest and lemon juice and serve.

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1/4 cup white sugar

1/2 tablespoon wholewheat flour

⅛ teaspoon salt

¼ teaspoon freshly grated nutmeg

1/2 cup boiling water

1 tablespoon butter

1 teaspoon grated lemon zest

1 lemon, juiced

Directions

1. In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.

2. Remove from heat; stir in butter, lemon zest and lemon juice and serve.

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1/4 cup white sugar

5 tablespoon cornstarch

⅛ teaspoon salt

¼ teaspoon freshly grated nutmeg

1/2 cup boiling water

1 tablespoon butter

1 teaspoon grated lemon zest

1 lemon, juiced

Directions

1. In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.

2. Remove from heat; stir in butter, lemon zest and lemon juice and serve.

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Provide a suitable descriptive statement that best elaborate on the following characteristic:

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Provide a suitable descriptive statement that best elaborate on the following characteristic:

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Conduct a sensory evaluation on lemon sauce made with different types/ quantity of flour to decide which has the best consistency for a savoury dish.

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Conduct a sensory evaluation on lemon sauce made with different types/ quantity of flour to decide which has the best consistency for a savoury dish.

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Teachers please take note:

Pictorial evidence is assessed under the last column of this rubrics. No change.

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1. Keep one of the portion bowl.

2. Exchange THE REMAINING BOWLS with two other teams.

3. Using the information of page 309 of the textbook, follow the Guidelines for Sensory Evaluation when conducting the sensory evaluation of the following attributes:

TASTE:

APPEARANCE:

TEXTURE OF SAUCE:

TEXTURE OF ON YOUR TONGUE:

SIZE OF [STOVE] BURNER USED:

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Note: At the end of the 25mins, ask teams to:

Divide their sauce recipe to 3 portions [use the green/ blue bowl]

Using a masking-tape, label each portion with their [Recipe #No]

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Based on the list of descriptors below, 

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Based on the list of descriptors below, 

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Select ONLY ONE to identify which SENSORY CHARACTERISTIC/ ATTRIBUTES its related to:

TEXTURE

APPEARANCE

TASTE

FLAVOUR

AROMA

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Compare the results by using 100g plain flour and 50g fat.

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Compare the results by using 100g plain flour and 50g fat.

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Lucas's pastry smelled amazing when his pastry was sliced in half some of the strawberry came out and some crums too.

when i tried it tasted delicious but the pastry tasted a bit horrible

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Modify by:

making ONLY THE PASTRY.

Each student are to shape maximum 3 tartlet cases.

Jam filling will be provided.

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1/4 cup white sugar

1/2 tablespoon rice flour

⅛ teaspoon salt

¼ teaspoon freshly grated nutmeg

1/2 cup boiling water

1 tablespoon butter

1 teaspoon grated lemon zest

1 lemon, juiced

Directions

1. In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.

2. Remove from heat; stir in butter, lemon zest and lemon juice and serve.

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Angeline(1), olivia(11),Alexander(20),yogandra(38)

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Corn starch (1tp)

Taste: mild butter taste

sweet and salty

Appearance: thick and yellow

Texture: smooth, creamy

Size of burner used: small

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5 tablespoons of cornstarch

texture: clumpy

appearance: white

taste: sweet and spicy and sour and salty

flavour: nutmeg and lemon with butter

aroma: flour and lemon juice

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Taste : Sour and cinnamon and umami flavour

Appearance: slimy looking with a thick consistency and white/translucent

Texture of sauce: thick consistency

texture of the sauce on your toungue: smooth with some lumps

size of stove: medium size

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No flour blended sauce.

Taste: Bland

Appearance: There were a few layers such as the cinnamon settled at the bottom with the oil and water creating separate layers.

Texture of sauce: Very smooth and easy to stir. Very light.

Texture on tongue: Smooth, watery, rancid and light.

Size of burner used: Medium

5 tablespoon of flour blended sauce (Ian and Faith)

Taste: The cinnamon taste was very strong.

Appearance: Very thick and pale white.

Texture of sauce: Very thick and hard to stir. Firm.

Texture on tongue: Thick and dense.

Size of burner used: Medium

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wholemeal

Texture: Smooth, creamy (pouring consistency)

Appearance: light brown

Taste: sour and salty ( taste a bit grainy )

Flavor : bland

Aroma: musty